Taquitos con Hoja de Ajonjoli

My least favorite Mexican food is taquitos.  Taquitos are tortillas stuffed with chicken that are rolled up and deep fried.  We usually top them with crema mexicana and shredded lettuce.  Since I am a healthy eater, I really don’t like eating fried food.  The chicken inside also always seems too dry for my taste.

This recipe takes the same idea of a rolled taco, but uses a Sesame Leaf instead of a tortilla.   These taquitos are truly fusion cuisine!  They make a great low-fat summer appetizer with a lot of flavors.   The ceviche uses lime and lemon to “cook” the salmon, but then also combines miso, scallions, and tahini to take it other places.  You can find Sesame leaves at some farmers markets, or frozen in Asian supermarkets.  I love their minty flavor, that is not so overpowering, but just enough to brighten up this ceviche.I love their minty flavor, that is not so overpowering, but just enough to brighten up this ceviche.

Sesame leaves are rich in calcium, manganese, copper, magnesium, and iron. Sesame seeds are a very good source of calcium; they actually have more calcium than milk.  If you are avoiding dairy, as we all should, definitely include sesame in your diet.  Buen Provecho!

Taquitos con Hoja de Ajonjoli
For Salmon Ceviche Marinade:
1 8-ounce wild Alaskan salmon, skinned
Lemon and/or Lime juice to cover, about 3 total
1 clove garlic, smashed
1 tablespoon miso
1 tablespoon olive oil or sesame oil

Mix together the lemon and lime juice, miso, and garlic in a non-reactive container.
Cube the salmon in small dice and add to the marinade.  Let the salmon rest for 1-2 hours in the refrigerator.

To finish:
12-16 sesame leaves
2 tablespoons finely chopped scallion (white and pale green parts)
½ teaspoon finely minced Thai bird chile or chile Serrano
1 sprig of mint, finely chopped
Some cilantro leaves, finely chopped
1 tablespoon tahini
½ teaspoon sesame seeds

Taquitos

Taquitos

Place a dollop of the mixture on each leaf and wrap up, starting from narrow end.  Secure by carefully pushing the pointy stem through the leaf.
Note: You can also spread a small amount of tahini on the leaf, then dollop with the salmon mixture, without mixing the tablespoon into the salmon ceviche preparation.

Makes 12-16 taquitos.

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7 comments

  1. Don Cuevas · July 5, 2009

    Although it’s logical that sesame plants should have leaves, they are not something I’d ever imagined eating.
    Why did shisoor perilla leaves pop into my head when I first saw this recipe?

    Saludos,
    Don Cuevas

  2. Don Cuevas · July 5, 2009

    {Oops.} I meant to write, “shiso, or perilla leaves”

    Saludos,
    Don Cuevas

    • sophiacooksmexican · July 6, 2009

      Hi Don Cuevas,
      Sesame leaf/shiso/perilla are all the same thing. You are right to think of shiso when you saw my recipe. When I bought the leaves at the market, they were called Sesame Leaves, and I thought that it might make the title more accessible to my readers.

      Thanks for commenting!

  3. Don Cuevas · July 6, 2009

    Sphia; thanks for the reply.

    We are near the Michoacán city of Pátzcuaro. I have never seen these leaves here, but then, I’ve never looked for them. I’m certain I could get them in Mexico City, but that’s a 5 hour bus ride. We go there for travel and fun a couple of times a year.

    Where, approximately, are you located?

    Saludos,
    Don Cuevas

  4. Don Cuevas · July 6, 2009

    Sophia;
    I wish there was a preview mode on WordPress, as my typing is terrible.

    DC

    • sophiacooksmexican · July 7, 2009

      Hola Don Cuevas, I am in New York City. I am sure you could grow those leaves near where you are, but you could also find another wide leaf and taquear just the same. If you do, I would be very eager to see a photo! Thanks for reading my blog!

  5. Pingback: Shiso Salsa Cruda « Sophia Cooks Mexican

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